Around town Food

Slicing it up at Knife!

October 11, 2016

 

 

I had the pleasure of checking out the newest dining option to Lincoln Square called Knife. It is the sibling of the well-known Fork restaurant, which is also located in Lincoln Square.   The restaurant, which is at 4343 N. Lincoln Ave., will debut to the general public on Oct. 18, according to-owner David Byers, who also runs nearby Fork with his mother Paula. Knife will be a modern version of the old-school steakhouse that upon entering was a breath of fresh air. It is a small, yet cozy and swanky spot.  I loved the light fixtures and art work which were a perfect accessory to the amazing wall tile that you cannot help but notice upon entering. Lastly, the huge red booths for seating were comfortable, and also an added another layer of sophistication to the spot.

knife20

knife23

knife21

Okay now that I have brought you into the restaurant, on to the food and cocktails!

 

Ahi Tuna avocado, fresno chili, served with endive instead of the normal tortilla chips or crisps was a refreshing change.  With this dish, a light yet full of flavor champagne cocktail was served it is called Ellipism was served.  It includes Remy Martin VSOP spheres, house made orange liqueur, bubbles, lemon, and angostura bitters.

AHI TUNA TARTARE avocado, fresno chili, endive

AHI TUNA TARTARE avocado, fresno chili, endive

 

 

ELLIPISM-Remy Martin VSOP spheres, housemade orange liquer, bubbles, lemon, angostura bitters

ELLIPISM-Remy Martin VSOP spheres, housemade orange liquer,
bubbles, lemon, angostura bitters

 

For the bread service,  Focaccia was served with a yummy olive tapenade.  Chef Cottini came out immediately following, and served up a Table side Caesar with  anchovies, focaccia croutons parmesan & pecorino. The presentation alone is a plus to an evening out with friends. Next up! Heirloom Tomato and Burrata salad with basil pesto, marinated red onions and basil, a perfect addition to the meal, both flavorful and buttery.  We were also given the opportunity to try other crafted cocktails created by Mixologist and Bar Manager Anthony Munger. One of my favorites was Exulansis which has Snap-pea infused St. George Botanivore gin, chamomile syrup, aloe, lemon juice. We also tried the Shrimp De Jonghe which just thinking back to it the phrase “like butter baby” the puffed pastry melted in your mouth!

Focaccia served with an olive tapenade

Focaccia served with an olive tapenade

 

Chef Cottini whipping up the Table side Caesar

Chef Cottini whipping up the Table side Caesar

 

TABLESIDE CAESAR white anchovies, focaccia croutons parmesan & pecorino

TABLESIDE CAESAR
white anchovies, focaccia croutons
parmesan & pecorino

 

SHRIMP DE JONGHE puff pastry, garlic, fine herbs

SHRIMP DE JONGHE puff pastry, garlic, fine herbs

Then there was the Pork Chop which was served with candied sweet potatoes, butter bourbon gastrique. It reminded me of Thanksgiving at mom’s – – only better!  Shhhhh don’t tell my mom! We were treated to a creative display where one of my personal fav’s COTTON CANDY was used to create the cocktail called Sidereal which has Pea flower-infused Sauza Tequila, Luxardo maraschino, creme de violette “cloud,” citrus.  A must try!

PORK CHOP - candied sweet potatoes, butter bourbon gastrique

PORK CHOP – candied sweet potatoes, butter bourbon gastrique

Last, but certainly not least on the savory bites was a 28-day dry aged ribeye that was carved tableside served with   twice baked potatoes, green beans and au poivre.  The steak was seasoned to perfection and the twice baked potato which at first glance wasn’t obvious until  Chef Cottini began explaining what it was! When you see the picture, you’ll understand what I mean – it is indeed a bacon lover’s dream!

28 DAY DRY-AGED RIB EYE

28 DAY DRY-AGED RIB EYE

 

TWICE BAKED POTATO - bacon, fontina, scallions & creme fraiche

TWICE BAKED POTATO – bacon, fontina, scallions & creme fraiche

The Grand Finale was dessert which did not disappoint. It was called the Grand Torino which is Knife’s take on the traditional Baked Alaska. The dessert was set a flame for display and then served to the guests. It was light and the perfect ending to a most amazing meal.

Grand Torino

Grand Torino

I look forward to checking out Knife again soon. It is all we look for and appreciate in a traditional steak house, but not stuffy, and definitely a family friendly environment.

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